Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1887-03-17
THE HOUSEHOLD.
BROWN BREAD.

HOUSEHULD.
BROWN BREAD.
One and one-half pints of milk. two
cups of Indian meal, two cups of rye
meal, one cup of graham meal, one large
teaspOOnful of saleratus, one-half cup OF
mOlasses. Sour milk will answer by us
ing little more saleratus, or, if you have
neither, warm water will answer the pur.
pose.
COCANUT PUDDING.
One pound of sugar, half pound OF
butter, half pound of grated cocanut
half pint of cream. the Juice of one
lemon, teaspoonful of extract of vanilla
and eight eggs. Beat all together and
bake; cover with meringae, over which
sprinkle grated cocanut. Eat without
sauce.
POTATO CAKES FOR BREAKFAST.
Save from dinner soup plate of
mashed potatnes.- add 10 1T half a salt
spoonful of pepper,sthe same of nutmeg,
little salt, and the yolk of an egg; form
into small cakes, put in buttered bak-
ing pan, brush the top with the white of
an egg, and brown in a quick oven.
RUMP STEAK LA MODE.
Put the steak in a saucepan with a
sliced onion, little allspice, two bay
leaves, pepper, salt, a teaspoonful of
Drowned bread crumbs Or grated crusts
and sufficient vinegar diluted with water
to cover 1t; stew gently for two or three
hours, according to the weight of the
meat. This dish is excellent cold.
BOILED RICE.
After careful looking over and washing,
put the rice into the cooking basin of
the double boiler and cover with water
to the depth of three inches, and boil
two hours. A double boiler lacking, place
the rice in bean pot or deep earthen
dish and put it uncovered in kettle con-
tanning boiling water, covering the kettle.
The kernels are soft but distinct cooked
In this way.
RICE CRoQUETTEs.
it in a little milk, then add well-beaten
egg to each pint, also a spoonful of but
ter, a little salt and teas Oonful of
chopped celery or parsley if desired.
Shape into small cakes, roll in crumbs,
in hot fat Vary the entree or morning
IOlioh ~ poohl ul VI sugar.
TO SERVE FISH.
A pretty way to serve fish at luncheon
o. dinner is to have thin cut slices of
rock fish, overlapping, placed down the
center of the platter; on one side is ar
ranged pink sauce, made with ancho-
vies, on the other green sauce, colored
with cucumber or spinach. This makes
a perfect harmony i'll color Of the prosaic
fish-dish. The dishes handed to each
guest, who is served from the pink or the
green side as preferred.
LEMON TURNovERs.
Three desretspoonfuls of flour, one of
powde red sugar, rind of one lemon, two
ounces of butter, two eggs, and a little
milk. Mix the flour, sugar and the graf
ed rind of lemon with the milk to the con-
sistency of butter, then add the eggs
well beaten and the butter melted. But
ter some tin saucers, pour in the mixture
and bake them in rather quick oven.
When done take them out of the tins, cut
them across, fold them together and
place them on a napkin with sifted sugar
sprinkled over them.
CHOCOLATE TARTs.
quarter of pound of chocolate, one
small stick of cinnamon, peel of one lem
on, two spoonfuls of flour, six eggs, two
spoonfuls of milk, sugar to taste, pinch
of salt, puff paste. Rasp quarter of a
pound of chocolate, the cinnamon, and
add half the lemon peel grated, then the
salt and sugar. Well beat the yelk of eggs
with two. poonfuls of milk, add tito the
other ingredients and set them ever the
fire in a stew-pan for about ten minutes,
add peel of half lemon cut small, and
then set it TO cool. Put the mixture into
tart dish lined with puff paste, cover
with the whisked whites of eggs and bake
it. When done sift sugar over il.
PoTATo-GRowERs should go over the field
with common harrow running length
wise of the rows, just before the plants
push their noses through, and thus destroy
all the weeds; afterward cultivate fiat
through the season. using only the com
mon cultivator.